Ingredients
Scale
- 1 cup cooked quinoa
- 1/2 cup blueberries
- 1/2 cup strawberries, diced
- 1/2 cup raspberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves
- 1/4 cup sunflower seeds (optional)
- 2 tablespoons honey
- 2 tablespoons lemon juice
Instructions
- In a large bowl, combine cooked quinoa and mixed berries.
- Add crumbled feta and mint leaves.
- In a small bowl, whisk together honey and lemon juice to make the vinaigrette.
- Drizzle the dressing over the salad and toss gently to combine.
- Optional: Add sunflower seeds for extra crunch.
- Serve immediately or refrigerate until ready to serve.
Notes
This salad can be made ahead of time; keep the dressing separate until serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg